"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tabbouleh Salad Recipe

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This recipe for Tabbouleh Salad, by , is from Cooking While Drinking Wine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Bethoney
Added: Wednesday, April 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. extra fine bur'ghul (cracked wheat)washed & drained (refrigerate 1 hour)
3 bunches of flat Italian parsley, wash, dry, remove stems and chop very fine
5 scallions, chopped fine
2 ripe, firm tomatoes, chopped in small cubes
1 firm cucumber, chopped in small cubes
1/4 c. fresh mint or 2 tsp. dried
1/4 c. lemon juice
1/4 c. olive oil
salt, pepper and cumin to taste
1 large head of romaine lettuce, washed separates for garnish

Directions:
Directions:
arrange romaine lettuce around platter or shallow bowl.
mix all ingredients together and adjust spices and dressing to you liking

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
fresh and delicious, tastes best when served with fresh Syrian or pita bread

 

 

 

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